BUTTERY GLAZE

In a stand mixer bowl combine the cake flour, sugar, salt, baking powder and baking soda and mix to combine.

2

Add the buttermilk, butter, vanilla and almond extract and eggs. Mix well. Do not over beat, mix just until ingredients are combined. Should take about three and a half minutes.*** Over beating can cause the cake to be tough. ***

3

Pour into a greased and floured bundt pan. ***DO NOT SKIP THIS STEP. SPRAYING IS NOT ENOUGH! TAKE THE TIME TO FLOUR IT OR IT WILL STICK!

4

Bake at 325 degrees for 1 hour to 1 1/4 hours or until cake tester comes out clean. Do not overbake!

**TIP: Baking times depend on many factors so start testing for doneness after 50 min. Depending on pan size and oven temp. variances you could under or over bake.

5

In the pan pierce the hot cake with fork tines or a bamboo skewer. Pour half the glaze slowly over the cake.

6

Cool in the pan for 15 min. then flip out onto a cake plate. Pour the remaining sauce over the cake.

7

Serve with fruit or ice cream. Refrigerate any leftovers.

8

GLAZE INSTRUCTIONS: Combine all the ingredients, except vanilla, in a sauce pan. Bring to a slow boil over medium heat. Stir in vanilla, set aside to slightly cool.

TIPS : BUNDT PANS come in all shapes and sizes. A standard bundt is 10-12 cups and that is what I used for mine.

CAKE FLOUR : I use Swan's - it is in a red and white box, found where the flour is at your local market.

What is cake flour? Can you substitute for it?

Here is what I found on the subject, many ladies have reported using it and the cake turned out just fine. Here it is: